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gluten free vegan chocolate chip pecan cookies

May 1, 2013 by Sarah 23 Comments

Everybody needs a good go-to cookie recipe.  Do you have one that you seem to make make over and over again?  A cookie recipe that is just good every. single. time.  I used to have my favorite chocolate chip cookie recipe that I loooooved.  Chewy and so gooey.  However, some changes needed to be made since the recipe called for eggs and butter.  Instead of changing out ingredients…I decided to start from scratch!

A few tests later…these gluten free vegan chocolate chip pecan cookies were born!  And they are pretty much awesome.  You can mix up a batch of this cookie dough in no time and even eat the dough since there are no eggs!  Oh cookie dough.  Sweet, sweet cookie dough.  I added pecans to these cookies for extra texture, but they could easily be left out or swapped out for walnuts.  Huge bonus…they don’t fall apart like so many gluten free cookies!  These chocolate chip cookies hold their shape and come out of the oven soft and oozing with melted chocolate chips.  Have I convinced you to make these yet?

gluten free vegan chocolate chip pecan cookies

makes 3 dozen cookies

  • 2 cups Sarah’s gluten free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup organic cane sugar
  • 1/2 cup organic brown sugar
  • 3 tablespoons coconut oil, softened
  • 1/4 cup So Delicious unsweetened coconut milk
  • 1/4 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 cup dairy free chocolate chips
  • 1/2 cup toasted pecans, chopped (optional)

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In medium bowl, sift together flour blend, baking soda and salt.  Set aside.  In large mixing bowl, beat together the sugar, brown sugar, coconut oil, coconut milk, maple syrup, and vanilla.  Beat until smooth.  Add the flour mixture,  chocolate chips, and pecans.  Stir until combined. Drop heaping-tablespoon scoops of cookie dough onto prepared baking sheet.  Slightly flatten with bottom of glass jar or fingers (cookies won’t spread a whole lot).  Bake for 9-10 minutes or until just golden brown.  Place cookies on cooling rack to cool completely.  Store in air-tight container.

Filed Under: cookies Tagged With: chocolate, cookies, dairy free, desserts, egg free, gluten free, vegan

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Comments

  1. Alisa says

    May 2, 2013 at 3:25 pm

    These look amazing Sarah! My husband would love these cookies.

    Reply
  2. Anonymous says

    May 15, 2013 at 4:24 pm

    what could I use instead of Maple Syrup? I am all out at the moment.
    Thanks.

    Reply
    • sarahbakesgfree@gmail.com says

      May 15, 2013 at 7:29 pm

      You could use agave nectar or honey. I have only used pure maple syrup in this recipe, so the results in taste/texture may change.

      Reply
  3. Anonymous says

    May 15, 2013 at 8:07 pm

    can the sugars be replaced with stevia?

    Reply
  4. Anonymous says

    May 21, 2013 at 11:48 pm

    I dont like the taste of maple syrup, what can i substitute instead? I dont like my desserts overly sweet, can i just omit the maple syrup all together or do i need to add something else to substitute it?

    Reply
  5. Samantha says

    May 27, 2013 at 9:23 pm

    We are making these as I type this! The batter is delicious, btw! I was just wondering if you had the nutritional information on them. Thank you! ๐Ÿ™‚

    Reply
  6. Hannah Masoner says

    May 28, 2013 at 1:18 am

    Best gluten free/vegan chocolate chip cookies (or any cookie for that matter) that I've ever made!! So chewy and moist and full of flavor! My whole family loves them! Thank you!

    Reply
  7. Unknown says

    June 9, 2013 at 4:28 am

    i can't wait to try! but instead of your flour blend, can i just use gluten free flour and xantham gum?

    Reply
    • sarahbakesgfree@gmail.com says

      June 10, 2013 at 4:17 pm

      Yes, another gluten free flour blend should work just fine, as long as it has xanthan gum added.

      Reply
  8. Joanie says

    June 13, 2013 at 2:34 pm

    I made these today and they are delicious! I am keeping them in the fridge, it makes them really chewy. So happy to have found a yummy gluten free AND vegan biscuit recipe.. They are hard to come across. Your website is amazing, I have already bookmarked 5 or so of your recipes to make, and I haven't even been through 1/4 of all the recipes! Thanks so much!

    Reply
    • sarahbakesgfree@gmail.com says

      June 13, 2013 at 3:26 pm

      I'm so glad you like them as much as we do!

      Reply
  9. Anonymous says

    June 18, 2013 at 12:01 am

    These cookies are awesome!! I made them tonight with my two little boys and they loved them! Thanks!!

    Reply
  10. Anonymous says

    June 18, 2013 at 4:00 pm

    Do you have the nutrition facts for these?

    Reply
  11. Carlinne says

    August 4, 2013 at 11:40 pm

    Just made these and they are delicious! YAY! I used Enjoy life gluten free vegan chip chunks and they worked great! Thank you for the recipe ๐Ÿ™‚

    Reply
  12. Anonymous says

    September 4, 2013 at 12:52 pm

    I've made these twice in as many weeks. Great recipe : )

    Reply
  13. Kelli says

    September 9, 2013 at 12:00 am

    Hi Sarah, I've been following your blog for awhile now. I just made these cookies today. I had to finally let you know that I LOVE your recipes and flour blend!! They rock!!!!!

    Reply
    • sarahbakesgfree@gmail.com says

      September 9, 2013 at 6:21 pm

      Kelli, thank you so much! Such sweet words. I'm so glad you are enjoying my recipes and these yummy cookies!

      Reply
  14. Barbara says

    September 20, 2013 at 10:16 pm

    Thank you so much for sharing your recipe! I made these this afternoon. There are a few left cooling on the cutting board. Mom and Dad stopped by just before they come out of the oven, and give their whole hearted approval to the success of this recipe. The last recipe I tried spread all over the pan. The one before that turned into crumbles. There was a flavorless batch in there somewhere too. I don't make cookies very often, because it is so hard to be successful with both vegan and gluten-free restrictions. But this cookies is a success. They are flavorful, hold their shape, have a good texture. We will make them again. My deepest appreciate to you!

    Reply
  15. Lainy says

    March 17, 2014 at 3:38 pm

    Do you think I can make this into a giant cookie (cake), Sarah? ๐Ÿ™‚ Would there be any changes?

    Reply
  16. Shelley Mattson says

    March 24, 2014 at 2:49 pm

    Hello, I get a little confused about the sugar options out there. Would can sugar be the same as Turbinado raw can sugar? Thank you.

    Shelley

    Reply
    • Shelley says

      March 24, 2014 at 2:51 pm

      Sorry for the error. Would your organic can sugar be the same as Turbinado raw cane sugar?

      Reply
  17. Thomas Braylen says

    September 27, 2014 at 5:00 am

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    Reply
  18. Becky says

    November 29, 2014 at 12:55 am

    These….were….amazing! My first attempt at GF cookies. As good as the real thing!

    Reply

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HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

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